It's perfectly normal to find various types of apples and pears in the fruit sections of German supermarkets – from red to green, from Braeburn to Elster. Even if you don't always know the name of your favorite variety, they exist. You might know that some apples are rather sour, some rather sweet, some a bit mealy, some crisper. If you occasionally squeeze fresh orange juice yourself, you'll also know that oranges can have different varieties and taste different.

Lemons, however, are known by many Germans simply as: The Lemon... which is a shame! Because lemons come with at least as many different flavor profiles as apples and pears. A journey into the diversity of lemons.

A Zesty History Lesson

Historically, lemons have always thrived where it's warm. They originally come from Southeast Asia. Jewish migrants brought them to Europe around 70 BC. The sunny coasts of Spain and Italy offered perfect conditions for cultivating them. And they even made it to the beaches of California. Although the lemon is perceived as exotic, we can almost call it a native fruit by now.

The most common type of lemon in Germany is the lime, which originated from a cross between the citron and the bitter orange. It has a large, juicy, sweet-sour pulp that can be pressed into juice, and a pleasantly bitter peel that can be grated or peeled and used as an ingredient for various dishes and drinks. But there are countless different varieties and crosses of lemons – and each has its very own flavor profile.

Less Sweet and Sour, but All the More Bitter: The Citron

The citron, also called cedro, is the original form of what we know as a lemon today. The biggest difference is noticed when you cut it in half: instead of the abundant pulp we know from a lemon today, the citron mainly consists of peel. It makes up a significantly larger part of the fruit than the actual pulp. So, the original form is not suitable for squeezing, which is what lemons are known for today. But what is it used for then?

As the name suggests, candied peel, a baking ingredient, is made from it. For this, the thick peel is candied, i.e., boiled with sugar. The pulp of the citron is usually not used fresh, as it is extremely bitter and barely edible. However, it can be used in moderation as an ingredient for making jam, liqueur, and perfume. In some religions, the citron also has ritual significance. For ODE Bright Lemon, we use cedro to introduce a complex bitter aroma into the drink, distinct from the earthy bitter notes of various barks and roots.

The Most Important Lemon Varieties

Several lemon varieties have become prominent over the last few centuries: The Femminello lemon, the Verna lemon, the Primofiori lemon, the Interdonato lemon, and the Lisbon lemon. The biggest differences are the acid and natural sugar content, as well as the texture of the pulp and peel. But the number of seeds and when and how often the lemon variety flowers and thus bears fruit also differ. Within Europe, the most important growing regions are in Italy and Spain.

Italian Lemons

The lemon variety Femminello accounts for about a quarter of Italy's total lemon cultivation. It glows in a bright yellow, is very aromatic, and significantly juicier than other varieties. Sicily, in the very south of Italy, has particularly established itself as a lemon goldmine. About 90% of all lemons in the country are grown there. The Amalfi variety comes from the eponymous Amalfi Coast in Italy and is used for the famous Limoncello liqueur due to its enchanting sweetness and aroma – and also for ODE Bright Lemon.

Spanish Lemons

The Primofiori variety comes from Spain and is smaller with a significantly more pronounced acidity than other varieties. Particularly notable is its smooth, very thin skin, which makes it perfect for producing lemon juice. The Verna lemon also originates from Spain, especially from the mountainous regions. It blooms all year round, and its relatively sweet fruits can be harvested up to three times a year.

China's Special Edition Lemon

The Meyer lemon was only discovered at the beginning of the 20th century in Beijing by American plant explorer Frank Nicholas Meyer. He crossed the citron with the sweet orange and mandarins, resulting in a much milder and less sour taste. It's a true rarity – the industry has little use for it. The reason: the Meyer lemon's peel is so thin that the fruit gets damaged too easily during long, brutal transport routes. Despite this, it tastes incredibly delicious.

Healthier Living Thanks to Lemons – The European Superfood

Anyone who wants to live healthily is often offered a pill or two these days. But superfoods don't have to be powdered and pressed into capsules – especially not when they are as incredibly delicious fresh and pure as lemons. A single fruit contains a full 30mg of Vitamin C, which is why it was considered a secret cure for scurvy during the pirate era. A few slices in ice-cold water for refreshment or in hot black tea during the cold season – this European vitamin bomb helps you get through all life situations.

Lemons as Bar Bestsellers

Literally every bar in the world values the lemon for its diverse and complex flavor. What drink can't a few slices of the bright yellow fruit spruce up? Many delicious cocktails can be conjured from it, such as a Gin Sour or a Margarita. It gets even tastier and simpler with a Lemon Spritz made with our lemon aperitif ODE Bright Lemon.

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Enjoyment is natural. ODE creates complex aperitifs from German winery wine and the world's best botanicals. All produced in Berlin, all natural, all less sweet, but with more flavor. No compromises, because Good Times deserve Good Taste.